Rich Espresso Custard Pots

Spaghetti Carbonara is more than just a dish; it's a culinary masterpiece that captures the heart and soul of Italian cuisine. This creamy, savory pasta dish, with its rich flavors and simple yet high-quality ingredients, has been a staple in Italian households for generations. Originating from the Lazio region of Italy, particularly Rome, Carbonara embodies the rustic charm and culinary heritage of Italian cooking. Traditionally made with a few key ingredients, it represents the Italian philosophy of using fresh, local produce to create dishes that are both delicious and satisfying.

Discover the art of making Spaghetti Carbonara, a classic Italian dish that perfectly balances creamy texture and robust flavor. This recipe highlights the importance of quality ingredients like guanciale, Pecorino Romano cheese, and fresh eggs, all essential for authentic taste. Whether you're cooking for family or friends, learn step-by-step how to create this beloved pasta dish that embodies the essence of Italian culinary tradition. Gather your ingredients and enjoy a delicious meal that brings everyone together.

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Ingredients

1 ½ cups heavy cream

1 cup whole milk

4 large egg yolks

½ cup granulated sugar

2 tablespoons instant espresso powder

1 teaspoon vanilla extract

A pinch of salt

Optional: dark chocolate shavings and whipped cream for garnish

Instructions

Preheat the Oven: Begin by preheating your oven to 325°F (160°C). Prepare a baking dish large enough to hold four ramekins, and set it aside for later use.

Heat the Cream and Milk: In a medium saucepan, mix the heavy cream and whole milk. Place over medium heat and warm the mixture until it reaches a gentle simmer. Ensure it does not boil.

Dissolve the Espresso Powder: Remove the saucepan from heat just as it begins to simmer. Whisk in the instant espresso powder, ensuring it fully dissolves into the cream mixture.

Whisk the Egg Yolks and Sugar: In a separate mixing bowl, vigorously whisk together the egg yolks, granulated sugar, and a pinch of salt. Continue whisking until the mixture thickens and turns a pale yellow color.

Temper the Eggs: Gradually introduce the hot cream mixture into the egg yolks, pouring slowly while whisking constantly. This process gently raises the temperature of the egg yolks, preventing them from curdling.

Incorporate Vanilla: Add the vanilla extract to the egg-cream mixture and stir until well combined.

Strain for Smoothness (Optional): For the smoothest custard, pour the mixture through a fine mesh sieve into a clean bowl or measuring jug. This step removes any bits of cooked egg whites and guarantees a velvety texture.

Pour into Ramekins: Evenly distribute the custard mixture among the four prepared ramekins, filling each to about three-quarters full.

Prepare the Water Bath: Place the filled ramekins in the baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. This will create a gentle cooking environment for the custards.

Bake: Transfer the baking dish to the preheated oven. Bake for 30-35 minutes, or until the custards are just set with a slight jiggle in the center when gently shaken.

Cool Down: After baking, carefully remove the ramekins from the water bath. Allow them to cool at room temperature for a few minutes before placing them in the refrigerator. Chill for at least 2 hours or until fully set and cold.

Serve and Garnish: Before serving, add a sprinkle of dark chocolate shavings and a dollop of whipped cream on top of each custard for a touch of elegance and added flavor. Enjoy your rich and indulgent espresso custards!

Prep Time: 15 minutes | Total Time: 2 hours 50 minutes | Servings: 4